RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.3099
Energy (kCal)	180.79
Carbohydrates (g)	19.7197
Total fats (g)	6.9956
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0762
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0478
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4036
Tocopherol, beta (mg)	0.0050
Lactose (g)	3.0805
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.6365
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.6414
Proline (g)	0.4740
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.5390
Adjusted Protein (g)	0.0000
Cystine (g)	0.1560
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.6090
Copper, Cu (mg)	0.1313
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2083
Total lipid (fat) (g)	6.9956
Vitamin K (phylloquinone) (g)	15.7695
Cholesterol (mg)	192.1000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.6100
Phytosterols (mg)	27.0300
Folate, total (g)	75.1300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	598.7650
Energy (kcal)	180.7900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1010
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2463
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	10.7262
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0990
Vitamin C, total ascorbic acid (mg)	13.4055
Lutein + zeaxanthin (g)	400.8150
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6019
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	33.6550
Fatty acids, total saturated 16:0 (g)	1.6943
Carbohydrate, by difference (g)	19.7197
Vitamin D (IU)	42.2200
Fructose (g)	2.2508
Fluoride, F (g)	4.3300
Aspartic acid (g)	1.0339
Tyrosine (g)	0.3734
Potassium, K (mg)	514.4200
Fatty acids, total saturated 12:0 (g)	0.0470
Vitamin A, RAE (g)	119.1700
Serine (g)	0.6451
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4895
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.2046
Histidine (g)	0.2410
Isoleucine (g)	0.4679
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.4390
Water (g)	282.6025
Fatty acids, total saturated 8:0 (g)	0.0478
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	142.2200
Sodium, Na (mg)	144.0300
Iron, Fe (mg)	1.3303
Energy (kJ)	755.0950
Ash (g)	1.8774
Caffeine (mg)	0.0000
Glycine (g)	0.3044
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9114
Fatty acids, total polyunsaturated (g)	1.1416
Vitamin E (alpha-tocopherol) (mg)	0.7361
Sucrose (g)	1.6244
Vitamin B-6 (mg)	0.3364
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0458
Vitamin D (D2 + D3) (g)	1.0610
Vitamin D3 (cholecalciferol) (g)	1.0610
Lysine (g)	0.6930
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.3150
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1323
Folate, food (g)	75.1300
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.3613
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	168.4635
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.7890
Vitamin B-12 (g)	0.7195
Calcium, Ca (mg)	153.9300
Fatty acids, total saturated 10:0 (g)	0.0488
Galactose (g)	0.2424
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4780
Glutamic acid (g)	1.7266
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	107.4500
Leucine (g)	0.7816
Folate, DFE (g)	75.1300
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	3.5280
Tryptophan (g)	0.1348
Threonine (g)	0.4034
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.2748
Protein (g)	10.3099
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.2373
Betaine (mg)	0.7265
Phosphorus, P (mg)	208.7600
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 90 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones. | 2. Cut corn from cobs if using fresh corn. | 3. Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes. | 4. In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs. | 5. Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
water	4	quarts		-	-	-	-
kernel corn	1	package		-	-	-	-
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
salt pepper	to taste			-	-	-	-
purpose flour	1	cup		-	-	-	-
salt	1	pinch		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
egg	2		hard-cooked chopped	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Chicken Corn Soup I